Osso buco with toasted pine nut gremolata (Osso bucco con gremolata di pingoli) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 363) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 23, 2014

    The oven temperature causes most of the liquid to evaporate from the pot leaving very little to use as a sauce with the meat. This causes the meat to be a bit dry.

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